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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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A rich, creamy salad that can be used as a dessert when served in stemmed glasses. The preparation process appears lengthy but the results are well worth it! Ingredients:
1 (3 ounce) package lemon gelatin |
1 (3 ounce) package orange flavor gelatin |
2 cups boiling water |
1 1/2 cups cold water |
1 cup banana, diced |
1/2 cup pecan pieces, toasted |
1 (20 ounce) can crushed pineapple, drained with juice reserved |
1 1/2 cups miniature marshmallows |
3 tablespoons all-purpose flour |
1/2 cup sugar |
1 egg, slightly beaten |
2 teaspoons butter |
2 cups whipped topping |
1/2 cup grated cheddar cheese |
Directions:
1. Prepare 11 x7 serving dish by spraying lightly with Pam.
2. TOP LAYER:.
3. Dissolve gelatin in small medium mixing bowl in boiling water.
4. Add cold water and chill until syrupy.
5. MIDDLE LAYER:.
6. Add bananas, nuts and drained pineapple to chilled gelatin mixture and pour into serving dish.
7. Sprinkle marshmallows over top of mixture and gently push them down into gelatin.
8. Refrigerate until congealed.
9. THIRD LAYER:.
10. Mix flour and sugar in saucepan.
11. Add reserved pineapple juice, egg and lemon juice.
12. Begin cooking over medium heat, stirring constantly to prevent sticking.
13. Continue cooking until the mixture becomes so thick that it will follow the spoon around the pan like a paste, and becomes transparent.
14. Remove from heat and add butter.
15. Chill thoroughly.
16. TOP LAYER:.
17. Fold whipped topping into cooled cooked mixture.
18. Spread over the congealed salad and sprinkle with grated cheese to yield the sawdust appearance.
19. NOTE: Cooking time refers primarily to chilling time.
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